【摘要】 采用湿热法制备黑豆花色苷-豌豆淀粉复合物。以结合率为指标，采用单因素试验和响应面试验优化复合物的制备工艺，并对其进行抗氧化活性和体外模拟胃肠道消化研究。结果表明：最佳制备条件为糊化时间25 min、糊化温度70℃、黑豆花色苷与豌豆淀粉质量比8∶10、pH 3。在此条件下，黑豆花色苷与豌豆淀粉的结合率为75.61%。与花色苷单体相比，黑豆花色苷-豌豆淀粉复合物的抗氧化活性显著提高，其对DPPH·、ABTS~+·、·OH的清除率分别为83.06%、62.26%、60.68%。体外消化模拟试验结果显示，黑豆花色苷-豌豆淀粉复合物中花色苷含量在模拟消化过程中有一定程度降解。消化结束后，复合物中花色苷保留率为25.89%,高于花色苷单体(18.33%),且对3种自由基的清除率均高于花色苷单体。试验证明黑豆花色苷-豌豆淀粉复合物能够提高花色苷的稳定性，降低花色苷的降解速率。更多还原

【Abstract】 Black bean anthocyanin-pea starch compound was prepared by wet heat method. Taking the binding rate as an indicator, the preparation process of the compound was optimized by single factor experiments and response surface experiment, and its antioxidant activity and simulated gastrointestinal digestion in vitro were studied. The results showed that the optimal preparation conditions were gelatinization time 25 min, gelatinization temperature 70 ℃, mass ratio of black bean anthocyanin and pea starch 8 ∶10, pH 3. Under these conditions, the binding rate of black bean anthocyanin and pea starch was 75.61 %. Compared with anthocyanin monomer, the antioxidant activity of black bean anthocyanin-pea starch compound was significantly improved, and the clearance rates of DPPH·, ABTS~+·, and·OH were 83.06 %, 62.26 %, and 60.68 %, respectively. The results of in vitro digestion simulation test showed that the anthocyanin content in black bean anthocyanin-pea starch compound was degraded to a certain extent during the simulated digestion process. After digestion, the anthocyanin retention rate was 25.89 %, which was higher than that of anthocyanin monomer(18.33 %),and the clearance rate on three kinds of free radicals was higher than that of anthocyanin monomer. The test proved that the black bean anthocyanin-pea starch compound could improve the anthocyanin stability and reduce the anthocyanin degradation rate.更多还原